Beef Stew
Ingredients
1-1/2 lbs. stew meat
2 cups potatoes, peeled and cut in bit-size pieces
2 cups onions, cut in medium large dice
2 cups celery, cut in bite-size pieces
2 cups carrots, cut in bite-size pieces
2 cups okra (not breaded), frozen OK to use
1 can whole kernel corn, drained (optional)
2 Tbsp. salt
1 tsp. pepper
3 heaping Tbsp. Cornstarch
3 cups V-8 Juice (no substitutions)
2 (14.5) cans stewed or diced tomatoes, with juice
2 cups potatoes, peeled and cut in bit-size pieces
2 cups onions, cut in medium large dice
2 cups celery, cut in bite-size pieces
2 cups carrots, cut in bite-size pieces
2 cups okra (not breaded), frozen OK to use
1 can whole kernel corn, drained (optional)
2 Tbsp. salt
1 tsp. pepper
3 heaping Tbsp. Cornstarch
3 cups V-8 Juice (no substitutions)
2 (14.5) cans stewed or diced tomatoes, with juice
By Donna Sanders Thompson: This is a family favorite. Mother (Edna Boman Sanders - wife of Prentice) especially liked it because the meat and vegetables were so tender and easy for her to eat in her later years.
Instructions
Mix V-8 and cornstarch together, set aside.
Turn crockpot on high. Add vegetables first, then other ingredients.
Pour V-8/cornstarch mixture over all, stirring well.
Cook 4 – 6 hours on High, or 8-12 hours on Low.
Recipe can be halved easily. Leftovers keep nicely in a sealed container in the refrigerator for several days and are very tasty rewarmed.
Turn crockpot on high. Add vegetables first, then other ingredients.
Pour V-8/cornstarch mixture over all, stirring well.
Cook 4 – 6 hours on High, or 8-12 hours on Low.
Recipe can be halved easily. Leftovers keep nicely in a sealed container in the refrigerator for several days and are very tasty rewarmed.
